Entree: Uzbekistan – Fergana Valley – Shashlik (Skewered and grilled marinated chunks of lamb or beef served as hearty meat kebabs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½–2 in (3–5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) white vinegar or lemon juice
- 1 large onion, grated (for marinade) plus 1 large onion, cut into rings for grilling
- 3 cloves garlic, minced (approx. 12 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) paprika (optional)
- 2 tbsp (30 ml) sunflower or other neutral oil for basting
- 8–10 metal or soaked wooden skewers
- Fresh flatbreads or lavash, for serving
- Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Combine grated onion, vegetable oil, vinegar or lemon juice, minced garlic, salt, black pepper, ground cumin, ground coriander, and paprika in a large bowl to make the marinade.
2. Add the cubed lamb to the marinade and toss thoroughly to coat. Cover and refrigerate at least 3 hours, preferably overnight, to tenderize and flavor the meat.
3. If using wooden skewers, soak them in water for 30 minutes. Preheat grill to medium-high (about 425–475°F / 220–245°C) and oil the grates.
4. Thread marinated lamb cubes onto skewers, leaving a little space between pieces; thread a few onion rings between some pieces if desired.
5. Grill skewers over direct heat 8–12 minutes, turning every 2–3 minutes and basting with the neutral oil, until well charred at edges and cooked to medium-rare to medium (internal temp ~135–145°F / 57–63°C) depending on preference.
6. Remove from heat and let rest briefly for 3–5 minutes. Serve hot on flatbread with raw onion rings, chopped herbs, and lemon wedges.